If it's an internship you're interested in, go through the American Culinary Federation(www.acfchefs.org). I don't really know enough about internships to comment on them but I THINK you work in one place for a given period, which means you only get ONE chefs perspective. I'm currently enrolled in the Scottsdale Le Cordon Bleu Program in Arizona and I love it. In twelve months, you are exposed to at least 28 chefs and their cooking styles. After twelve months of school, you go on a 3-month paid externship at an approved restaurant or hotel. I'm still able to work part-time while I'm in school so I won't have to borrow money for the 2nd term. You're doing the right thing by researching the issues before making your decision. No matter what you decide, it's what YOU put into it that will make it worth your while. Ask as many questions as you can...you can never know too much. I guess that's one of many aspects that makes the culinary arts so exciting.

I'm taking my first-ever trip to San Diego in a couple of weeks...any restaurants I should not miss while I'm there? I'm also interested in restaurant design...where should I go?
Thanks and good luck!!!